Smoked RedFish or Speckled Trout?

Personally I'd smoke the trout & grill the redfish...imo. Check this out....

http://www.bbq-brethren.com/forum/showthread.php?t=64474

I smoke redfish on the half shell all the time. It's pretty dang tasty as well. I usually get some Emeril's Essence and sprinkle on top of fish, then add some lemon pepper, garlic and brown sugar to the top of it. I make a little foil boat to put it in and then thin slice a half stick of butter and put butter slices on top of the filet. It's the best redfish i have had. If you want to add a bit more excitement to that then after the emeril's essence, put a light coating of cream cheese on top and then add another layer of emerils, lemon pepper and brown sugar. Then add the butter on top. Cook until the fish is flaky in the middle. Usually about an hour around 250 for me.

I love the way the rub and the brown sugar work together for tasty greatness. The cream cheese, though, takes things to the heavenly level.

I also smoke trout but usually use a lime, lemon pepper and emerils essence or some garlic salt and cayanne for that.